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  • a small bunch flat-leaf parsley
    finely chopped 
  • s 50g  panko breadcrumb
  • 2 cloves garlic
    1 crushed 
  • 1 tbsp  Dijon mustard
  • 1 (about 400g) pork tenderloin
    trimmed
  • spray olive oil
  • 500g carrots
    peeled and chopped
  • 500g chunk swede
    peeled and chopped
  • 1 tsp  wholegrain mustard
  • to serve  cooked greens

Nutrition:

  • kcal208
  • fat4.2g
  • saturates1g
  • carbs18.5g
  • fibre6.4g
  • protein20.8g
  • salt1g

Method

  • step 1

    Heat the oven to 200C/fan 180C/gas 6. Mix the parsley, panko and crushed garlic in a small blender with some seasoning and whizz until you make green crumbs, then tip onto a baking tray. Brush the dijon all over the pork and roll in the crumbs. Spray with oil a few times and cook for 45 minutes or until cooked through. Rest for 10 minutes before carving.

  • step 2

    Meanwhile cook the carrot and swede in boiling salted water with the remaining garlic clove. Simmer for 30 minutes until soft. Drain well and steam-dry for 1 minute, before pushing through a ricer or mashing very well. Season, add the mustard and stir. Serve with the sliced pork and greens.

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